Eggless Vanilla Cake |Pressure Cooker Vanilla Cake

Pressure cooker  cake

Eggless vanilla cake baked in a  pressure cooker.

Recipe source: Sanjeev Kapoor
Prep Time: 20 minutes
Cook time: 30 to 45 minutes
Serves: 6 to 8 people

Ingredients:

1. All purpose flour- 1 cup
2. Baking Powder-1/2 tsp
3. Baking Soda-1/4 tsp
4. Salt-1 pinch
5. Powdered sugar-1/4 cup
6. Condensed milk-1/2 cup
7. Butter-1/4 cup
8. Milk-1/2 cup
9. Vanilla extract- 1.5 to 2 tsp
10. Orange zest-1 tsp (optional)
11. Cashew nuts,chopped- 2 to 3 tbsp(optional)
12. Raisins- 1 to 2 tbsp(optional)

Instructions:

• Grease a 6" cake tin,keep aside.Preheat the pressure cooker ( procedure given below)

In another bowl,combine together powdered sugar,condensed milk and butter using a whisk.Mix well until combined.

In a bowl,combine together all purpose flour,baking powder,baking soda and salt using a whisk.Fold the dry ingredients into the butter mixture in 2 batches alternating with the milk.

Add vanilla extract,orange zest ,cashew nuts and raisins.Mix until combined.Do not over mix.

Spoon the batter into the greased cake pan.Top with raisins and cashew nuts ,if desired.

Place the cake tin over the grid,in a preheated pressure cooker.Bake on low flame for about 25 minutes or until a skewer inserted into the cake comes out clean.

Carefully remove the cake tin.Allow it to cool slightly and invert the cake tin to remove the cake.

To bake using a pressure cooker

Firstly add 1 to 1.5 cups salt to the pressure cooker.(You can also use sand instead of salt.)This is done to maintain the heat while baking.

Remove the gasket and the vent weight.

Place the grid above the salt layer and close the pressure cooker.Preheat the cooker for 5 minutes on high flame.

Carefully open the cooker and place the cake tin  on the grid , cover the cooker.(Make sure that the cake tin does not touch the sides of the pressure cooker).Reduce the flame to low.Cook for about 25 minutes.

After about 25 minutes,check if the cake is done by inserting a wooden skewer into the center of the cake.If the skewer comes out clean,the cake is done, otherwise cook for another 5 or 10 minutes.( mine took almost 1 hour over the lowest flame of the stove).The baking time actually depends on the type of pressure cooker that you use and also the temperature settings of the stove.Be careful not to overbake the cake or else it will become too dry.

NOTES.

• Do not use the rubber gasket and weight valve while cooking.
• Do not add water inside the cooker,as we are trying to create an oven like environment and not steaming the cake.( You can find the recipe for steamed chocolate cake here)
• Do not use your pressure cooker to bake on a regular basis,as it can decrease the strength of the metal .
  

Eggless strawberry cupcake | Vegan strawberry cake

Vegan Strawberry cupcake /Cake


Recipe source : www.egglesscooking.com ,You can find the original recipe here
Quick,easy and  moist ,fresh strawberry cupcake/cake.
Prep Time: 15 minutes
Cook time: 45 minutes
Yields: 12-16  cupcakes or a 9" cake

Ingredients:

1. All purpose flour- 1 and 3/4 cup
2. Sugar-3/4 to 1 cup( see notes)
3. Baking soda-1 tsp
4. Salt- 1 pinch
5. Strawberry,pureed /crushed( about 14 to 15 nos)-1 cup
6. Vanilla extract-1 tsp
7. Vegetable oil-1/2 cup
8. White vinegar or apple cider vinegar-1 tbsp

Instructions:

Preheat oven to 180 Deg C.Line the muffin tin with paper cases.Keep aside.

In a mixing bowl,mix together all purpose flour,sugar,baking soda and salt until combined.

In another mixing bowl,combine together pureed strawbery,vanilla extract,vegetable oil and vinegar,mix well until combined.

Add this strawberry mix to the prepared dry ingredients.Gently mix until combined.DO NOT OVER MIX.

Pour the batter into the prepared muffin tin.Bake for about 20 to 22 minutes or until  a skewer inserted into the center of a cupcake comes out clean.(If you are using a cake tin or a loaf pan ,bake for about 40 to 45 minutes or until  a skewer inserted into the center of a cake comes out clean.)

Allow it to cool completely.

NOTES

• I used about 3/4 cup sugar .If you want the cupcakes to be really sweet ,use 1 cup sugar.

Chocolate fudge frosting

Chocolate Fudge Frosting


Recipe source : You can find the original recipe here
Easy and delicious ,chocolate fudge frosting.
Prep Time: 5 minutes
Cook time:10 to 12 minutes
Yields: 3 cups( approx)

Ingredients:

1. Cocoa powder- 1 cup
2. Sugar-2 cups
3. All purpose flour-1/2 cups
4. Milk- 3 cups
5. Butter,softened- 1/2 cup
6. Vanilla extract- 1 tsp

Instructions:

In a bowl,combine together cocoa,sugar and all purpose flour using a whisk.

Add milk and butter,mix well until combined.

Cook,stirring continuously on a double boiler until it is thick enough to spread.( adjust the consistency according to your requirement ,as frosting turn slightly thick when it cools down)

Add vanilla extract and mix well.(I also added 1 tsp instant coffee powder)

Allow it to cool a bit before using. 

NOTES

• For best results use good quality cocoa powder.
• You can find the recipe for Eggless chocolate cupcakes here

 

One bowl - eggless chocolate cupcake | Vegan chocolate cupcake

One bowl eggless chocolate cupcake


Recipe source : Instructables ,You can find the original recipe here
Quick,easy and super moist ,one bowl chocolate cupcake.
Prep Time: 10 minutes
Cook time: 20 to 22 minutes
Yields: 18  cupcakes

Ingredients:

1. All purpose flour- 1 and 1/4 cup
2. Sugar-1 cup
3. Cocoa powder-1/3 cup
4. Baking soda-1 tsp
5. Salt- 1 pinch
6. Warm water-1 cups
7. Vanilla extract-1 tsp
8. Vegetable oil-1/3 cup
9. White vinegar or apple cider vinegar-1 tsp

For Ganache:

1. Chopped dark chocolate- 1/2 cup
2. Thick cream ( use coconut cream for vegan ganache)-1/2 cup
3. Instant coffee powder-1/4 tsp(optional)

Instructions:

Preheat oven to 180 Deg C.Line the muffin tin with paper cases.Keep aside.

In a mixing bowl,mix together all purpose flour,sugar,cocoa powder,baking soda and salt until combined.

Add water,vanilla extract,oil and vinegar,mix well using a whisk ,just until combined.

Fill the cupcake cases about 2/3 rd full.

Bake for about 20 to 22 minutes or until  a skewer inserted into the center of a cupcake comes out clean.

Allow it to cool completely.

To prepare ganache,in a saucepan bring cream to just under a boil. Transfer to a mixing bowl , add chopped chocolate and coffee powder( if using).Mix well until combined.

Dip the top of each cupcake in the ganache.Decorate with chocolate curls or grated chocolate.

7 EASY CHRISTMAS DESSERTS AND SWEETS RECIPES

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Easy Christmas desserts and sweets - Click on the below pictures for the recipes

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Easy one bowl brownie

Eggless chocolate cake/Vegan chocolate cake

Eggless carrot cake/Vegan carrot cake

No cook choco rolls

No cook spiced date truffles

Eggless vanilla cake

No cook double layer fudge

STEAMED CHOCOLATE CAKE | EGGLESS STEAMED CHOCOLATE CAKE

Steamed chocolate cake

Recipe adapted from www.bestrecipes.com .You can find the original recipe here

Ingredients

1. All purpose flour- 3/4 cup
2. Sugar- 1/2 cup
3. Cocoa powder- 2.5 tbsp
4. Baking soda- 1/2 tsp
5. Salt- 1 pinch
6. Instant coffee powder- 1/4 to 1/2 tsp( optional)
7. Water- 1/2 cup
8. Oil- 2 tbsp
9. Vanilla extract- 1 tsp
10. White vinegar- 2 tsp

Directions

• Lightly brush the sides and bottom of the baking tray with oil.Line it with parchment paper.

• In a mixing bowl,whisk together all purpose flour,sugar,cocoa powder,baking soda,salt and coffee powder(if using).Keep aside.

• In another mixing bowl,combine together water,oil,vanilla and white vinegar.
• Add this to the prepared dry ingredients.

• Mix gently with a spatula ( or a whisk), just until combined.Do not over mix.
• Immediately transfer this to the prepared cake pan.Do not fill more than half of the pan.

• Cover the top loosely with a piece of aluminum foil.
• Place the cake pan in the steamer.Cover the steamer and steam for about 40 minutes,or until a skewer inserted into center of the cake comes out clean.

• Remove the cake pan from the steamer.Allow it to cool completely .Then carefully run  a knife around the inside edge of the pan,and transfer to a serving dish.
• If wished decorate with chocolate ganache.

NOTE

• Line the sides and the bottom of the cake tin with parchment paper ,for cleaner sides.I did not line the sides of the pan and as you can see the sides are not that pretty.
• You can also bake the cake ,if desired,Bake at 180 deg c for 20 to 25 minutes or until a skewer inserted into the center of the cake comes out clean.
• I used whole wheat flour for the cake( in the pic), the texture will be much better than this ,if you use all purpose flour.
• You can double the recipe for an 8" cake.
• Allow it to cool completely before slicing  with a serrated knife.For perfect slices ,chill the cake in the refrigerator for 30 minutes.

Sending this to Recipe sharing monday at  Jam hands

VETTU CAKE / FRIED TEA CAKE

Vettu Cake-Step by step recipe

Ingredients

1. Egg- 1 large
2. Powdered sugar- 1/2 cup(75 gms)
3. Baking soda- 1/4 tsp
4. All purpose flour- 1 cup(few tbsp more ,as required)
5. Cardamom powder- 1/4 tsp(see notes)
6. Oil- for deep frying

Directions

• In a large bowl,mix together egg and powdered sugar until combined.

• Add baking soda,all purpose flour and cardamom powder.

• Mix well until combined.
• Knead gently to form a smooth dough.(If the dough is sticky,add 1 or 2 tbsp more  all purpose flour.)Keep aside for 5 to 10 minutes.

• Divide the dough into two ,form each half into a rectangular log.( or just shape whole of the dough into a large rectangular log for slightly larger cakes)

• Using a sharp knife ,slice the dough into 3/4 to 1" thick slices.Make two deep cuts on each slice,as shown in the picture.Keep aside.
• Heat oil in a pan and deep fry,over a medium heat,until it turns golden brown.
• Drain on to a kitchen towel, allow it to cool completely.Store in an airtight container for up to a week.

NOTES

• Make sure you fry the cakes over a medium heat.If the oil is too hot,the outside of the cakes will brown too quickly and inside will be under cooked. 
• Do not over fry the cakes,if you do so it will be a bit too hard to eat.
• For best results use freshly ground cardamom powder.
• You can make 28 to 30 small cakes or 14 to 15 larger cakes from the above mentioned quantity.